Easy Vegan Corn Pudding Recipe

Easy Vegan Corn Pudding Recipe
Easy Vegan Corn Pudding Recipe

Today, we aren’t talking about a traditional pudding either, but rather an Easy Vegan Corn Pudding Recipe! A typically Mauritian delight!

A very fragrant sweet with vanilla, cardamom, and coconut!

As you can imagine, Africa could only inspire me. But now … I wanted to acknowledge a country that was unknown to me from a taste point of view!

And the African continent is so diverse! But as a vegan, I was faced with a little difficulty …

So many dishes to discover but not necessarily the desire to drastically change them by replacing such meat or fish with such a vegetarian ingredient.

Easy Vegan Corn Pudding Recipe

As opting for a vegan recipe can ultimately narrow down the choices quite a bit.

And There you go! A corn pudding that would appeal to everyone at home but would also be just perfect for this challenge since Mauritius is part of South Africa!

Light, melt-in-the-mouth, divinely fragrant and subtle in taste. The true pleasure of edacity while simplicity.

All I can tell you is that after having tasted this sweetness, I have only one desire … To fly to this island …

After checking on the net, the recipe differs somewhat. Some mix milk and water, or put only water or only milk. For my part, I opted for a natural rice vegan juice.

Thanks to my dear friend Patou because without her, I am not sure that I would have met this wonderful fragrant dessert ever!

The Ingredients

{For a 20 x 25 cm pudding}

○ 250 g fine cornmeal
○ 600 ml of plain rice juice
○ 1 hint of vanilla seeds to taste
○ 1 pinch of ground cardamom to taste
○ 40 to 50 g caster sugar
○ 2 tbsp blond raisins
○ Grated coconut

Preparations

○ In a saucepan, pour the fine cornmeal with the rice milk, vanilla, cardamom, powdered sugar, and raisins. Leave to infuse for 10 to 15 minutes.
○ Boil and then cook over low heat until all the liquid is absorbed and the dough comes off the walls. Mix well while heating. The mixture should be somewhat thick.
○ Pour into a service of your choice covered with parchment paper and allow to cool at room temperature for at least 2 to 3 hours before serving.
○ Unmold, cut into pieces or squares and sprinkle with powdered sugar and grated coconut.

Notes

○ This pudding can be kept in the refrigerator for 2 or 3 days. Take it out a little before serving so that the flavors and fragrances are well-released.

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